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Persimmon Smoothie

This quick and easy persimmon smoothie is made with gorgeous persimmons, milk kefir, almonds, and a dash of maple syrup. It’s perfect for breakfast, as a post-workout drink, or even a light dessert!

Who else drinks a smoothie for breakfast?

For the last few months, I’ve been meal prepping like a beast. A beast!

Okay actually, all I’ve done is make breakfast ahead of time. But that still feels like a major accomplishment!!

I started out my breakfast smoothie journey with the summer berries that were stocked in my freezer. As the bags of berries began to run out, however, I started to wonder– which winter fruit could I use for a sweet, silky smoothie?

The answer was– persimmons.

This persimmon smoothie is made with one of my favorite winter fruits, and reminds me of one of my favorite summer drinks– a mango lassi.

Instructions

Taste, sweeten more if desired. Add more milk or ice if the consistency is too thick.

Serve with a dash of cayenne if desired.

Recipe Notes

Make Ahead:

Refrigerate: Store in a sealed jar or cup for 2-3 days. Shake before serving.

Freeze: Store in individual size jars (such as 8oz canning jars) and freeze for up to 6 months. Move to the refrigerator 24 hours before drinking to allow time to thaw, or use as the ice pack in a lunch bag and it should be thawed by lunch time. Shake before serving.

Making breakfast ahead would be a huge win for me too– that is where I struggle and then don’t make the best choices. I think starting the day with this persimmon smoothie would be a great start for my healthy new year!

Yes to persimmons! I love persimmons, but I never really feel like I do enough to take advantage of their relatively short season. I’ve never even thought of doing a smoothie with them, but I think this would be very popular around our household! Love the use of almonds too – always great to add protein and flavour to a smoothie that way. I’ll have to see if I can pick up another batch to work with soon.